Week Two:
Breakfast (daily) :
Same frozen sandwiches as listed in Harvest Week One
Monday :
Lunch - (leftovers from the weekend)
Dinner - Rotel Chicken Spaghetti Bake by Gonna Want Seconds
Tuesday :
Lunch - Ham sandwich + Cottage Cheese + Apple + Pickles
Dinner - Mississippi Pot Roast by The Country Cook
Wednesday:
Lunch - (Leftover) Rotel Chicken Spaghetti Bake + String Cheese
Dinner - French Dip Sliders with Au Jus & veggies **Family Favorite!!
French Dip Sliders :
1 package hawaiian butter rolls (12 rolls total)
1/2 pound deli roast beef
1 package sliced provolone cheese (10-12 slices)
1 cup french fried onions (optional)
1 packet au jus seasoning
2 tablespoons butter
1 teaspoon worcestershire sauce
1 clove minced garlic
1 tablespoon sesame seeds (optional)
* Preheat oven to 350°. Grease/butter the bottom of a 9x13 baking dish. Slice package of rolls in half - do not separate. Place bottom half of rolls in baking dish. Top rolls with half the package of provolone cheese, follow with deli roast beef, french fried onions and remaining half of cheese package, and the top half of rolls. Melt the 2 tablespoons of butter & mix in 1 tablespoon of au just packet, worcestershire sauce, sesame seeds and minced garlic. Top the rolls with this mixture- I put it on the top and the sides. Bake the rolls for 16-18 minutes - or until golden brown. While the sliders cook, make the remainder of the au jus packet by following the packet instructions & serve as a dip with the sandwiches. Enjoy!
*Tip: I used the leftover beef from our Mississippi pot roast on Tuesday, instead of deli roast beef this time! One way to make sure to use up all the leftovers!
Thursday:
Lunch - Hot Dogs + Crackers + Cottage Cheese
Dinner - Kale Soup by Katy Roach @ Living My Best Style + French bread or crackers
Friday:
Lunch - (leftover) French Dip Sliders + Chips + Apple
Dinner - Tater Tot Casserole **Family favorite!!
Tater Tot Casserole :
1 pound ground beef
1/4 cup sliced onions
french onion dip (any brand will do, we prefer AE or Dean's)
1 can cream of mushroom soup
1/4 cup milk
1 can corn : drained (optional)
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt & pepper, to taste
1 (20 oz) bag frozen tater tots
*Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink. Drain grease, put beef in a large mixing bowl. Stir in onion dip, mushroom soup, milk, corn, 1/2 cup cheddar cheese, & seasonings. Grease/butter 9x13 inch baking dish. Pour beef mixture into bottom of baking dish, top with frozen tater tots & sprinkle remaining cheese over tots. Bake uncovered for 25-30 minutes or until mixture is bubbly and tater tots are cooked through. Enjoy!
Saturday:
Lunch - (leftover) Kale Soup + Crackers
Dinner - Frozen Pizza
What's your favorite kind of frozen pizza? We are a Jack's Original kind of family! MMmmm!
Sunday:
Lunch - (leftover) Tater Tot Casserole
Dinner - Brats + Salad + Grilled Potatoes
Kitchen must haves:
*clickable affiliate links to follow
Slap Chop - chops up your onions/garlic/any other veggies in just a few minutes and it's dishwasher safe!
Pampered Chef Mix N Chop - break up your ground meat with this gadget - it's available on Amazon but I'd recommend getting ahold of your local PC consultant!
Ceramic Casserole dish - I use my casserole dish multiple times a week & I love to have multiple sizes!
We made it through week 2 -- yes!
XO | MamaBair
Tori Bair
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